Experiment Date: 11/22/2014 Date Submitted: 11/25/2014 TITLE: Caloric Content of Food PURPOSE: To measure the energy content of various food items, as well as become familiar with energy units like calories and joules. PROCEDURE: First, weigh your empty beaker, fork, beaker with half water, mass of marshmallow walnut popcorn, and the test tube holder. Then record the temp of the water in the breaker. The next thing you do is light the marshmallow on the fork and hold under the beaker making sure to stir the water occasionally. Once the marshmallow is completely burnt, record the temp of the water and weigh the fork with the marshmallow.
Day Two: 1) Gently remove the egg from the vinegar. 2) Using the graduated cylinder measure the amount of vinegar left in the beaker and record it. 3) Record any changes you observe in the egg. 4) After measuring the vinegar pour it down the sink. Rinse and dry out beaker.
The rapidness of the mold growth depends on the moisture. (Science Project Lab, 2008) Science Fair compared different types of bread and how long it takes for mold to grow on them. A slice of white, wheat and rye breads were placed in sealed bags. They reported that the white bread molded first due to the preservatives in the
Procedure: 1. Put 5 ml of hydrogen peroxide into each test tube, to ensure all the test tubes have the same amount. 2. Get the logger pro application open on a blank document 3. Get your potato cube ready to drop in, make sure they’re the same size to ensure that they are controlled.
After testing the following solutions: onion juice, potato juice, sucrose solution, egg albumen, honey, amino acid solution, distilled water, protein solution, salad oil, known lipid solution, and the unknown solution (3), here’s what I concluded: While some solutions have no reaction to the agent being applied, some color reactions have occurred, hereby leaving me to assume that that carbohydrates, proteins and lipids are present. Page 2 Introduction: My first test was for reducing sugars and citing starch using Benedicts Reagent and the Iodine Test for starch. During this test I used 10 drops of the onion juice solution, 10 drops of the glucose solution, 10 drops of distilled water, 10 drops of the glucose solution, 10 drops of the reducing sugar solution, and 5 drops of the unknown solution (3) with 5 drops of the Benedicts Reagent (mixed). The same procedure was done with the Iodine test for starch (except using iodine).My second test was for protein using the Buiret Test. During this test I used 2mL of Egg Albumen solution, 2mL of honey solution, 2mL of the protein solution, 5 drops of the unknown solution (3), and 3 drops of Biuret reagent to each solution.
Based on this result, what biological molecules are present in the chocolate chip cookie solution? What is the relationship between monosaccharides and starches? Experiment 3: Lipid Test Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution Initial Color Color with Sudan Solution corn Oil water What results would you expect from a sudan test of chicken soup? What is the size difference between fat polymers and starch and protein polymers?
First, fill one of the beakers about one-third full with distilled water, and fill the others will all four solutions. There should be enough to cover the potato cubes. Mark the beakers so that you can identify the solution it contains. Peel potato and cut two cubes about 1cm by 1cm by 1cm. Then, gently roll each potato piece on a paper towel to remove the surface water.
Methods My group used the method of titration to test whether the Vitamin C and lime juice nutritional facts where correct from their manufacture. First, we started with the standardized solutions, NaOh and HCl, to get familiar with how titrations work and start the titration of potassium hydrogen phthalate (KHP). We begun by gathering up all the necessary materials needed for the titration including: the general laboratory glassware from the bins, standard safety equipment, 50mL burette, phenolphthalein, NaOh (3 mol/L), HCl (3mol/L), KHP, ascorbic acid, and lime juice. The standardization of NaOh came first, which started by gathering the KHP and putting 1.5 g into 3 flasks with 50 mL of water in each. After we added the KHP to the 50 mL of water, we placed each one of the flasks onto a stir plate with a magnet in each flask so we achieved maximum stirring.
I then added 15 mL of distilled water and heated to a boil and removed, then poured the liquid from the beaker into the same paper cup that held the previous liquid. I placed the beaker holding the sand into my oven to dry. Once dried I poured the sand into my weighing dish and measured its mass and calculated and recorded into table 1. While the sand was drying I placed the paper cup into a larger coffee cup filled with crushed ice and water and let it set for about five minutes. I weighed the filter to find out the mass.
You will need a 10 ounce bag of miniature marshmallows, a 2 pound bag of confectioner’s sugar, 3 tablespoons of water, a large spatula, a large microwaveable bowl, some shortening, plastic wrap, and a rolling pin. First you need to empty the bag of miniature marshmallows into the large bowl and pour the 3 tablespoons of water over the marshmallow. Place the bowl in the microwave for one minute to melt the marshmallows. When it is done remove the bowl and stir the marshmallow. If the marshmallows are not all melted return the bowl to the microwave for 30 seconds at a time until they are completely melted, remembering to stir the marshmallows each time.